Gourmet Gulasch

• 1.5-2 lbs stew meat
• 1/4 cup oil (canola or grapeseed)
• 1 6 oz can tomato paste
• 1 paprika (red bell pepper, chopped
• 2 tablespoons capers
• 3 tablespoons fresh parsley
• 1 cup red dry wine
• 1 clove garlic, minced
• 1 large onion, finely sliced
• 1 tablespoon paprika (Szed hot Hungarian)
• 1 15 oz can beef broth
• 1 pinch caraway
• 3 tablespoons flour
• 8 oz sour cream

1. In a Dutch Oven heat the oil and sautee the sliced onions until translucent. Add the chopped red bell pepper and sautee about 5 minutes. Stir a bit so the onions do not get brown. Keep the heat moderate, put lid on. Place cut (1-in. pieces) stew meat into Dutch Oven. Allow outside to cook just a bit. Add the beef broth, paprika, capers, red wine, caraway and tomato paste. Stir until mixture is uniform and there are no clumps. Allow to reach a boil and then allow to simmer. Remove about 2/3 cup of the broth. Add the 4 tablespoons of flour and mix evenly. Add to stew and stir until homogenous. Make sure stew is simmering. Allow to gently simmer for 2 hours, occasionally stirring.
2. After 2 hours, add fresh parsley and sour cream. Allow stew to cool for 10 minutes.
3. Serve Gulasch over Nockerl, Spatzle, or egg noodles. Serves 4.
4. Guten Appetit!

stew meat, oil, tomato paste, paprika, capers, fresh parsley, red dry wine, clove garlic, onion, paprika, beef broth, caraway, flour, sour cream

Taken from www.epicurious.com/recipes/member/views/gourmet-gulasch-50003685 (may not work)